Tofu Pad Thai

I’m a Miami girl, born and bred. Cuban food was, and still is, the predominant cuisine in South Florida. But that’s not to say there weren’t some great Asian eateries. This particular Pad Thai dish has stuck with me for 20-plus years! I can’t seem to forget how incredibly tasty it was at this now-shuttered Thai restaurant in Coral Gables (can’t even remember the name anymore!). To recreate it, I needed to use ingredients to transform it into a lighter Pad Thai. No need to feel guilty with this version! Enjoy!

Instructions

Combine first 6 ingredients and set aside. Cook noodles in boiling water for 5 minutes until done. Drain and rinse with cold water and set aside. Whisk together egg whites and egg in a small bowl and set aside.

Heat 2 teaspoons oil in a large non-stick wok over medium heat. Add tofu cubes and cook until lightly browned on all sides. Remove tofu from wok and set aside. Heat 2 more teaspoons of oil and add garlic, yellow pepper, jalapeño pepper and sauté for 1 minute. Add egg mixture and cook for 30 seconds until soft-scrambled. Add green onions, sauce mixture and noodles and cook for 2 minutes. Stir in tofu, bean sprouts, and ¼ cup cilantro and cook until heated through.

Sprinkle with remaining cilantro and chopped peanuts over each plate. Squeeze remaining lime juice on top when serving.

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Hello, and welcome to Asian Caucasian! Our healthy food blog was born out of a combined passion for home-cooked, Asian-inspired cuisine. We always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share our culinary love of beautiful Asian-fusion food, and get cooking in the kitchen.